Sticky Tamarind Chicken | Picture the Recipe (2024)

FAQs

What pairs well with tamarind? ›

Tamarind Flavor Pairings

Other flavors that are nice with tamarind are ginger, coconut, chiles, lime, anise, and cinnamon. Tamarind tends to also work well with a variety of fruit juices, especially sweeter ones that balance the tamarind's sour profile.

Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.

Tamarind paste is from the fruit—or pods—of the tamarind tree, specifically the pulp that surrounds the seeds within the pod. The tamarind tree is a common hardwood fruit tree that is native to Africa but now grows all over Asia and Mexico. It bears large brown pods that contain the tamarind fruit.

Add the extract to a fiery red fish curry to round out the flavors like they do in Tamil Nadu and Kerala, or to your duck or lamb vadouvan curry for the Puduch*erry delicacy. Because tamarind paste is acidic, a slathering can also be used to tenderize a hunk of protein.

Pregnancy and breast-feeding: There is not enough reliable information about the safety of taking tamarind if you are pregnant or breast feeding. Using in amounts greater than those found in foods should be avoided until more is known. Diabetes: Tamarind might lower blood sugar levels.

Tamarind is known to be good for health as it's rich in antioxidants, vitamins, and minerals. It can aid digestion, lower cholesterol, and offer potential anti-inflammatory benefits.

Tamarind is a great way to tenderize meat because of its high acidity, which breaks down tougher cuts. Use it in marinades for tender meat and a hint of sour flavor.

Being rich in polyphenols and flavonoids, tamarind has been shown to decrease LDL cholesterol and increase HDL cholesterol, thereby lowering the risk of atherosclerosis. The dried pulp was also found to have anti-hypertensive effects, reducing diastolic blood pressure.

It acts as a good laxative due to high amounts of malic, tartaric, and potassium acid. It increases the Intestinal small transit due to tartaric acid, malic acid, and citric acid extracts [8] .

What is the difference between tamarind and tamarind paste? ›

Should I use tamarind paste or tamarind pulp? Tamarind pulp is rarely used in cooking unless diluted. Instead it is commonly used to make tamarind water before adding it to a recipe. Tamarind paste is much more convenient and quicker to use as you can easily spoon it from the jar directly into your dish.

Tamarind is a popular sweet and sour fruit used worldwide. It has many beneficial nutrients. Two of the best ways to enjoy this fruit are to eat it raw or to use it as an ingredient in savory dishes.

Some recipes may call for tamarind paste concentrate, while others will recommend the tamarind paste puree. For an easy conversion, follow this: 3 tablespoons homemade tamarind paste puree = 2 tablespoons store-bought tamarind paste puree = 1 tablespoon store-bought tamarind paste concentrate + 2 tablespoons water.

When tamarind paste starts to spoil, it will begin to lose its vibrant, dark brown color and becomes a dull and lighter shade of brown. It might also form mold - an obvious sign of spoilage - look closely for white, blue, green spots and discard it immediately if you spot any.

How to Use Tamarind Paste. Make tamarind paste using equal amounts of boiling water and tamarind pulp from the pliable block. Soak in water for 10-15 minutes then stir with a fork until it is a uniform consistency. Pour the mixture into a strainer pressing on the solids to extract the juice and pulp.

And the fact is that Mexicans love tamarind! We use it to prepare everything from "aguas frescas" (flavoured water), sweets, sauces, desserts, ice creams... you name it, we can put tamarind in it.

It's used extensively in Indian cuisine, it's one of the pillars of Thai food (it's what makes pad thai, pad thai!), and it's also commonly found in Vietnamese dishes. Think chutneys and sauces, marinades, curries, salad dressings, even desserts.

Tamarind has a unique, sweet-sour flavour that makes it popular in sweet and savoury dishes alike. Its flavour has been compared to tangy lemon or lime balanced by sweet caramel notes, or a cross between lemon, apricot and dates.